Introduction

There’s nothing quite as comforting as a plate of warm biscuits and gravy on a chilly morning. This classic southern breakfast brings together tender, buttery biscuits and rich sausage gravy for a truly satisfying start to the day. Whether you’re cooking for family or hosting brunch with friends, this easy biscuits and gravy recipe will become a go-to for hearty breakfast ideas. In the following sections, you’ll find simple instructions, helpful tips, and creative variations to make perfect biscuits and gravy every time.

Ingredients for Biscuits

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1/2 cup (113 g) cold unsalted butter, cubed
• 3/4 cup cold milk (whole or 2%)

These ingredients yield six to eight medium-sized biscuits. Using cold butter and cold milk ensures a flaky texture. Measure flour by spooning it into a cup and leveling off the top to avoid dense biscuits.

Ingredients for Sausage Gravy

• 1 pound breakfast sausage (mild or spicy)
• 1/4 cup unsalted butter (optional, for extra richness)
• 1/4 cup all-purpose flour
• 2 to 2 1/2 cups whole milk
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper (freshly ground)

Choose your favorite breakfast sausage for a personalized flavor. If using lean sausage, the extra butter helps create a smoother texture. Freshly ground pepper adds a bit of bite to balance the creamy milk.

Making the Biscuits

• Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
• Combine Dry Ingredients: In a large bowl, whisk together flour, baking powder, salt, and sugar. This ensures even distribution of leavening and seasoning.
• Cut in the Butter: Add the cold, cubed butter to the dry mix. Using a pastry cutter or two forks, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.
• Stir in the Milk: Pour cold milk into the bowl. Gently stir with a wooden spoon until the dough just comes together. Avoid overmixing to keep biscuits light and fluffy.
• Shape and Cut: Turn the dough onto a lightly floured surface. Pat it into a 1-inch thick rectangle. Fold the dough in thirds like a letter, then pat it again. This folding creates layers. Use a sharp biscuit cutter and press straight down—no twisting—to cut six to eight biscuits.
• Bake: Arrange the biscuits on the prepared sheet, touching slightly for soft sides or spaced apart for crisp edges. Bake 12–15 minutes until golden brown on top. Remove and transfer to a cooling rack.

Preparing the Sausage Gravy

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• Brown the Sausage: In a large skillet over medium heat, cook sausage until no longer pink, breaking it into small pieces. If your sausage is very lean, add butter once the meat is cooked.
• Make the Roux: Sprinkle flour over the sausage drippings. Stir constantly for one to two minutes, until the mixture bubbles and forms a light paste. This cooks off raw flour taste and thickens the gravy.
• Add Milk Gradually: Slowly pour in 2 cups of milk while whisking to prevent lumps. Continue whisking until the gravy thickens, about three to five minutes. Add more milk if you prefer a thinner gravy.
• Season and Simmer: Stir in salt and freshly ground black pepper. Taste and adjust seasoning. Let the gravy simmer for another minute to combine flavors.

Serving Suggestions

• Traditional Style: Split biscuits in half and pile them on a plate. Ladle generous amounts of sausage gravy over each half.
• With Eggs: Serve biscuits and gravy alongside scrambled or fried eggs for added protein.
• With Hash Browns: Crispy potatoes make a great side to soak up extra gravy.
• With Bacon or Ham: Add extra meat on the side for a meaty feast.

Tips for Perfect Biscuits and Gravy

• Keep Ingredients Cold: For flakier biscuits, use very cold butter and milk. Even chill the mixing bowl if your kitchen is warm.
• Don’t Twist the Cutter: Press straight down and lift; twisting seals the edges and keeps biscuits from rising fully.
• Use Fresh Baking Powder: Ensure your baking powder is less than six months old for best rise.
• Control Gravy Thickness: Start with less milk and add more to reach desired consistency.
• Work on Low Heat: Too-high heat can scorch the gravy. Stir frequently over medium or medium-low heat.

Variations to Try

• Herbed Biscuits: Add 1 tablespoon chopped fresh rosemary or chives to the biscuit dough for a fragrant twist.
• Cheesy Biscuits: Fold in 1 cup shredded sharp cheddar before cutting dough for a cheesy version.
• Spicy Gravy: Stir in a pinch of cayenne pepper or hot sauce to the gravy for a kick.
• Vegetarian Gravy: Omit sausage and use butter or oil to make a white gravy. Add sautéed mushrooms and onions for extra flavor.

Storage and Reheating

• Biscuits: Store cooled biscuits in an airtight container at room temperature for up to two days. Reheat in a 350°F oven for 5–7 minutes to restore crispiness.
• Gravy: Keep gravy in a covered container in the fridge for up to three days. Reheat on the stovetop over low heat, adding a splash of milk to loosen the gravy as needed. You can also reheat in the microwave, stirring every minute for even heating.

Nutrition Snapshot

A typical serving (one biscuit with gravy) provides a satisfying mix of carbohydrates, protein, and fat. While rich, this breakfast can fuel active mornings or weekend gatherings. To lighten it up, use low-fat milk and lean turkey sausage or substitute half whole wheat flour in the biscuits.

Conclusion

This delicious biscuits and gravy recipe brings classic southern breakfast flavors right to your table. With simple ingredients and easy steps, you can make fluffy homemade biscuits and creamy sausage gravy for a hearty breakfast that pleases everyone. Remember to keep ingredients cold for flaky biscuits, adjust gravy thickness to your taste, and experiment with herbs or cheese for fun variations. Whether you’re feeding a crowd or enjoying a cozy morning at home, this biscuits and gravy dish will warm hearts and fill bellies. Give it a try, and you’ll have a new favorite recipe for mornings and brunches ahead.